I’ve been craving stuffed peppers. The green bells in my garden are plentiful and need to picked before the frost sets in, so I’ve been eating them like crazy. They’re tasty on pizza, in pasta, on salad and even in a mixed veggie omelet.
Yesterday for lunch I decided to make a modified version of stuffed peppers. I didn’t have time for them to bake in the oven for an hour, so I did this instead.
I mixed several of the classic ingredients in a pan, and voila! It was really yummy and filling. Of course, you can make this with ground beef if you’re a meat-eater!
Stuffed Green Bell Pepper Bowl (Gluten Free, Vegetarian)
- 1 tbsp. coconut oil
- 1 tsp. garlic, minced
- 1 small bell pepper, chopped
- 1 small tomato, chopped
- 1 lentil burger (or 1/4 cup cooked lentils and 1/4 cup chopped onion)
- 1/2 cup cooked rice
- 2 tbsp. cream cheese
Melt the coconut oil in a non-stick skillet. Add the garlic, green bell pepper and lentils. Sauté until the peppers begin to soften. Add the rice and tomatoes. Cook covered for about five minutes on low-medium heat. Add little dollops of the cream cheese to the top of the mixture and let it get warm and gooey for another few minutes. Serve the mix in a bowl topped with some fresh ground pepper and enjoy!
Do you love bell peppers too? How do you eat them?
Until next time,
PS: Don’t forget to visit Cupcakes and Yoga Pants on Facebook!